Chocolate Oatmeal Peanut Butter Chip Muffins

Here is a moist not overly sweet muffin that is almost “healthy”. It has a great chocolate flavor, and the peanut butter chips just add but don’t over power it. They make a great on the go muffin or bedtime snack for the kids. I tried this recipe out on my sons, and my chocolate-peanut butter loving child loved them! He didn’t even find the oatmeal that is mixed into the recipe. The oatmeal just adds a little bit of texture but not crunch to this great recipe.

Chocolate Oatmeal Peanut Butter Chip Muffins


  • 3 T. soft butter
  • 1/2 c. lightly packed brown sugar
  • 1/2 c. white sugar
  • 1 egg
  • 1 t. vanilla
  • Pinch of cinnamon
  • 1 c. all purpose flour
  • 3/4 c. quick oats
  • 1 t. baking soda
  • 1 1/2 t. baking powder
  • 1 t. salt
  • 1/2 c. dutch process cocoa powder
  • 1 c. plus 2 T. buttermilk
  • 1 c. peanut butter chips


  1. Preheat oven to  400 º F.
  2. Grease muffin tins or line with papers.
  3. Combine butter, sugars, vanilla, and egg until smooth.
  4. In a separate bowl, combine flour, oats, baking powder, baking soda, salt, cocoa powder, and cinnamon.
  5. Alternate adding flour mixture and buttermilk to the sugar/egg mixture. ending with buttermilk.
  6. Fold in peanut butter chips.Handle gently to prevent toughness.
  7. Fill muffin tins 2/3 full.
  8. Bake for 15 – 20 minutes or until toothpick comes out clean.
  9. Allow muffins to cool in tins for about 10 minutes before removing to finish cooling on wire rack.
  10. Store in a sealed container in the fridge.
  11. Re-heat for 20 seconds for extra enjoyment.

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